In here you’ll find recipes fer makin some great vittles at home!
Makin White Grape Wine
We picked bout 13 gallons a white grapes offin our vines taday. Makin wine with some an jelly with the rest.
White Grape Wine
3 gallons a crushed white grapes
enough water ta make 5 gallons
package a wine yeast
enough sugar ta bring yer hydrometer readin ta 10 ta 13 percent alcohol.
Crush the grapes well an add some warm water, test with yer hydrometer an add sugar till ya get a readin a 10 ta 13 percent alcohol.
Add yeast ta a warm 90° water an mix well. Add ta yer fermenter an cover with a cloth.
Let ferment about 1 week stirrin each day.
At the end a 1 week take a viny tube an rack inta a 5 gallon carboy an add a bubbler lock.
Let ferment until no other bubbles appear.
We will continue this article as we progress with the project, so keep watchin!
Hard Tack
2 Cups flour (all wheat flour works to)
1 cup water (may take more, ya wan’t a not to sticky dough)
1 tsp salt
Mix the flour water an salt tagether an make a dough that don’t stick ta yer hands much. Roll out on a lightly floured board till it be bout 3/8 ta 1/2 inch thick. I cut mine out with biscuit cutter. Then poke holes in each biscuit with a fork. This makes bout 20 biscuits.
Bake in a preheated oven at 375° 30 minutes, turn over an bake another 30 minutes.
Now, fer longer term storage, bake a second time at 275° fer 30 minutes each side.
Another thing ya can do ta make em taste a bit better, I add in 2 tsp a garlic powder an 1 tsp a greek seasonin.
Fer sea voyages they would bake the biscuits 4 times.
These will store well in a closed container in a dry cool an dark place fer many months even years. Personally I vac bag mine. I soak mine in soup juice er coffee before eatin em otherwise ya could break a tooth on em!
Here be what mine look like:
Biscuit & Bakin Mix
8 3/4 C flour
1/3 C bakin powder
1/4 C sugar
1 Tbl salt
2 C vegetable shortenin
In a big mixin bowl, sift together the flour, bakin powder, sugar an salt. Use a pastry blernder er two knive or like grandma did, yer fingertips to cut in the shortenin, 1 cup at a time, until the mix looks like coarse meal. Put in a covered container an label. Store at room temperature fer upta 3 months. If ya wanna keep it longer you can freeze it. Spoon lightly inta yer meausin cup as needed, don’t pack it!
Keep checkin back, I’m gonna post so good recipes fer this mix!
BISCUITS
Spoon 2 C Biscuit an Bakin mix inta a bowl; make a well; add 1/2 C cold milk, all at once. Workin fast, stir vigorously with a fork just until dough follows fork around the bowl, this should take bout 30 ta 40 seconds. Turn dough onto a floured board an knead gently for half a minute or bout 10 folds just to remove the stickiness. Roll dough out to 1/4 to 1/2 inch thick. Take a 2 inch cutter (Grandma used a glass outa the cupboard) an dip it inta some flour an cut straight down inta the dough.
For soft biscuits put dough roundsclose together on an ungreased pan. For crustier biscuits put the rounds /34 inch apart on the pan. Polk the biscuit tops with a fork. Brush tops with a bit a melted butter. Bake in a preheated 450° F oven fer 10 to 15 minutes. Makes on average a dozen biscuits.
HOMEMADE GRAPE JELLY
3 C Unsweetened Grape Juice
4 1/2 C Sugar
Put yer grape juice through a jelly bag to strain. This takes awhile so start early.
Put yer jars an lids in the pan an bring to a boil for 5 minutes, then turn the heat to low to keep hot.
Get yer canner set up with water an rack.
Combine the juice in a large sauce pan an stir in gradually the fruit pectin. Add 1/2 tsp margarine to keep it from foaming. Bring to a full rollin boil over high heat stirring constantly.
Add all the sugar stirrin to dissolve. Bring mixture to a rolling boil an let boil for another minute stirring constantly. Remove from heat an laddle inta hot jars, cap an place inta the canner.
Bring the canner to a full boil, I process mine fer 10 minutes because a my altitude.
Remove from canner an place on towel er rack an let cool. Lids should pop down to make a good seal. After they have cooled fer 24 hours, wipe down the jars an label.
JALAPENO JELLY
13 Large jalapeno peppers 4 Whole stemmed, 9 cut an cleaned of seeds an viens
1 large orange bell pepper
1/3 C Lemon juice
1 1/2 cups cider vinegar
6 C sugar
4 oz Certo liquid pectin
Green food coloring
Add the peppers to a food processor, grind to a somewhat fine texture, add the vinegar to help with the grindin.
Clean an add the bell pepper and chop.
In a large stainless pot add the pepper mixture, bring to a hard boil. Boil for 10 minutes, stirring occasionally. Remove from heat an stir in lemon juice an sugar. Put back on medium high heat an bring to a boil. Add liquid pectin (Certo brand works the best) an some green food colorin. Bring to a boil for 1 minute. Remove from heat an add to sterilized jars.
Place jars in canner an process fer 10 minutes. Remove from canner an let sit fer 24 hours then wipe jars an check that all lids have sealed properly. Label an store.
PANCAKES
These use the Biscuit an Bakin mix:
In a bowl mix 1 1/3 C milk an 1 egg, add 2 C spooned Biscuit mix an beat smooth with a mixer. Drop 1/4 C at a time onta a greased griddle. You can also add in 1/2 C blueberries er 3/4 C slice apples er such. Makes bout 10 4 inch cakes.
